Mini Chocolate Caramel Cups
Ingredients
- 12 oz semi-sweet or dark chocolate
- 1 tablespoon coconut oil or butter optional
- 20 soft caramel candies unwrapped
- 3 tablespoons heavy cream
- Flaky sea salt white chocolate drizzle, or crushed nuts (optional)
Instructions
- Line a mini muffin pan with mini cupcake liners
- Melt chocolate with coconut oil/butter until smooth
- Spoon 1 teaspoon chocolate into liners, push up sides
- Chill shells until just set
- Melt caramels with cream until smooth, cool slightly
- Spoon caramel into shells, leaving space at top
- Sprinkle sea salt if using
- Seal with remaining melted chocolate
- Chill until fully set, then serve or gift
Notes
• Cool caramel slightly before filling
• Don’t overfill shells
• Use good-quality chocolate for best snap
• Let layers set before continuing
• Don’t overfill shells
• Use good-quality chocolate for best snap
• Let layers set before continuing